For game, three or four oz. of lentils, or three-quarters pint of game Espagnole per lb. of game.
For fish, a clear panada made up of French bread soaked in boiling salted milk. Use five oz. of bread and one good pint of milk per lb. of fish. Having strained and made up the Cullises, boil them while stirring (except in the case of fish cullises, which must not boil, and must be served as soon as they are made), then place them in a [bain-marie] and butter their surfaces lest a skin should form.
At the last moment complete them with two or three oz. of butter per quart.
The garnish of poultry or game cullises consists of either small dice of game or fowl-fillets, which should be kept aside for the purpose; a fine [julienne] of these fillets, or small quenelles made from the latter, raw.
The garnish of fish cullis is generally fish-fillets poached in butter and cut up into small dice or in [julienne-fashion].
[241—BISQUES]
The invariable base of Bisques is shell-fish cooked in [mirepoix].
Their thickening ingredients are, or may be, rice, fish velouté, or crusts of bread fried in butter, the proportion being three oz. of rice, ten oz. of bread-crusts, or three-quarters pint of fish velouté per lb. of shell-fish cooked in mirepoix (No. [228]).
When the soup is strained, treat it in precisely the same way as the cullises.
The garnish consists of small dice of the meat from the [101] ]shell-fish used. These pieces should have been put aside from the first.